Well-seasoned pheasant is my favorite bird. I love the pheasant that looks like a tiny pheasant. They are beautiful when they are young and plump and delicious when they are older.
Of course, pheasant is also my favorite bird. Just saying.
That’s not to say you always have to eat pheasant. There are plenty of other bird options as well, like chickens and ducks, or even pigeons. I like to cook and grill them. You can do it with chickens too.
Well, chickens, you mean? I don’t eat anything but pheasant and I don’t like anything else.
Pheasant are one of the easiest, most delicious, versatile bird choices. They can be grilled without added fat or butter, or used in baked dishes. My favorite recipe is a pheasant and bacon roasted in the oven and then mashed into a gravy. It’s a great way to use the bird and make it even better. Also, if you like to eat your bird raw, then that is the way to go.
The recipe for my favorite pheasant dish is below.
I’m not a fan of roasted chickens. That would be a sin in my book. But in the case of pheasant it’s a bit of a cheat, because they are quite flavorful and tend to be a bit more tender than chicken breasts. However, you can use the same technique to make delicious and heart-warming mashed potatoes, which is what I do.
I personally don’t like the taste of pheasant and can easily get sick due to the bird’s meat being fatty and the skin in my mouth. It’s a great way to show off the bird’s unique flavor, though.
I think the best way to make mashed potatoes is by making a potato-less potato masher. You can use a potato masher for a more traditional mash without using too much fat, thus reducing calories and fat, and you can make it in 30 minutes.
Making a potato masher isn’t as hard as it may at first seem. All you need is a wooden spoon, a frying pan, and a bowl. You basically just need to cut your potato into cubes, put them in the pan, and microwave on high for about 10 minutes. If you want to make your mash a lot thicker, microwave it for about 20 minutes.
